A little tired and lazy to find the answer to this question. I purchased a Safeway Pork Shank or Half Ham that is fully cooked and water added. I was thinking of adding some more smoke to this in my Bradley. Do I use a glaze or rub for this? How much time would you do in the Bradley? This is a small ham at about 9.5 pounds with the bone in. Do I need to be concerned about the IT when it is fully cooked?
If it is fully cooked, you will only need to reheat it to 140°F. If it is partially cooked, or not cooked at all, then you will need to bring it up to 152°F. As for a glaze or rub I say go for what you like.
If you want additional smoke and glaze, I would do it in two different steps.
As Devo posted, you would need to determine if it is fully cooked (most likely) or partially cooked. If it is fully cooked, I would add cold smoke, then transfer it to a hot oven, add the glaze, and bring it up to the appropriate internal temperature. If you are going to as a seasoning, I would go with a no salt seasoning.
If it is partially cooked, I would smoke it at 200°F, then after the smoke has been applied glaze it.
Here is a unique recipe:
T-Shirt Double Smoked Ham (http://www.susanminor.org/forums/showthread.php?53-T-Shirt-Double-Smoked-Ham&p=64#post64)
Quote from: Habanero Smoker on December 10, 2011, 02:20:19 AM
Here is a unique recipe:
T-Shirt Double Smoked Ham (http://www.susanminor.org/forums/showthread.php?53-T-Shirt-Double-Smoked-Ham&p=64#post64)
That looks pretty interesting. May try it for New Year's day, depending on snow levels :-\
Hopefully; if the current weather trend hold up we won't get too much before the New Year.